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Hello

post #1 of 13
Thread Starter 
I have gone through the threads on this forum and feel this is the place for me to get insights I need to edify my career.
I love to share and learn. Looking forward to interact with you.
Benie
post #2 of 13
Welcome to Cheftalk Chef Benie. Lots of give and take here.
But also dont forget there are thousands of useful posts buried
in over 12 years of archives as well. smile.gif
post #3 of 13
Thread Starter 
Thanks alot. O just dong have any idea on how I will get dig down the archives. But am still hopeful there is still much to learn. Thanks
post #4 of 13
Quote:
Originally Posted by Meezenplaz View Post

Welcome to Cheftalk Chef Benie. Lots of give and take here.
But also dont forget there are thousands of useful posts buried
in over 12 years of archives as well. smile.gif

 

 

This is actually incorrect. ChefTalk.com started in 1999 (yep). Over 15 years of archives....

 

Welcome Chef Bernie how long have you been a culinary instructor? Please encourage your students to post a review of their school in our culinary school reviews section.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 13
Thread Starter 
15 years is a pretty long time. Are the founding fathers/mothers still hear to share their experiences?
post #6 of 13
Quote:
Originally Posted by Benie View Post

15 years is a pretty long time. Are the founding fathers/mothers still hear to share their experiences?

 

You just "spoke" to the founding father.

@Nicko ....

As for digging thru the archives.... use the Advanced Search option and plug in your topic and year in the prompt spaces.

There may not be an early thread but the oldest available will pop up.

 

Welcome to Chef Talk!

mimi

post #7 of 13
Quote:
Originally Posted by Nicko View Post
 

 

 

This is actually incorrect. ChefTalk.com started in 1999 (yep). Over 15 years of archives....

 

Welcome Chef Bernie how long have you been a culinary instructor? Please encourage your students to post a review of their school in our culinary school reviews section.

 

So that's over 12 years, right boss?  :p  I wasnt trying to be exact, just convey that the board's

not going anywhere...but I shall endeavor to be more accurate in the future! 

post #8 of 13

It is, but the way it was written is seemed to imply we had only been around 12 years. I simply wanted to clarify and also make you aware of how long ChefTalk has actually been around. Lot of great people over the years have made that happen.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #9 of 13

I have a SIL coming up in the biz and he says CT is well respected and hugely popular within his peer group.

In their opinions the baby you birthed all those years ago (@Nicko) cannot really be measured in linear years on the net... from what "they" say .... add up all of the experience of all of the members and you get several centuries of good solid advice.

(Or something like that lol).

 

mimi

post #10 of 13

I see a lot of chef friends sharing stuff from the facebook page, so i know they are at least lurkers

post #11 of 13

@flipflopgirl  thanks

 

@Meezenplaz I wanted to also say thanks for calling out the archives. You do have to search a bit but as one person put it regarding the catering forums there is "gold" in the archives of topics most caterers have to deal with. After 15 years you can't imagine how many times we have talked about Salmon....

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #12 of 13
Quote:
Originally Posted by Nicko View Post
 

@flipflopgirl  thanks

 

@Meezenplaz I wanted to also say thanks for calling out the archives. You do have to search a bit but as one person put it regarding the catering forums there is "gold" in the archives of topics most caterers have to deal with. After 15 years you can't imagine how many times we have talked about Salmon....

No problem Nicko, Im a dedicatee, and a big believer in what you've built here. In matteres of methods, techniques and recipes etc

this has been my first go-to since I first joined.

I like to link/stress the archives to new peeps because although there are great new threads here all the time, IMO the ones that date back 8 or 10

years or more are often some of the best on the subject, anywhere. And as Mimi mentioned, most of it is timeless. I've learned a lot myself, from

members who havent even "been here" for many years.  All good! :thumb:

post #13 of 13

Its so great having access to so much information.  As a new member of this forum, there seems to be so much to search and gain knowledge from.  Thanks everyone for taking the time helping us newbees find our way around :)

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